St Patrick’s Day Green Velvet Cupcake

One of the most celebrated days of the year, St Patrick’s Day is a time to toast the patron Saint of Ireland as well as raise a glass to the Irish. The Irish are legends in their own happy hour and are renowned for having iron livers so a few libations on this day are a must. It’s basically the Olympics for drinkers. It’s a time to tell your store of Irish jokes and run around the Blarney Stone and maybe even snag an Irish stud. You’ll need a few carbs to keep you going on your marathon pub crawl, so I’ve created a special St Patrick’s Day cupcake to help fortify you.

2 1/2 cups (300g) all-purpose flour

2 tablespoon (13g) cocoa powder

1/2 teaspoon (2.5ml) salt

1 1/2 cups (300g) sugar

1 1/2 cups (325ml) vegetable oil

2 eggs

1 teaspoon (5ml) vanilla extract

1 teaspoons green gel food paste

1 cup (250ml)buttermilk

2 teaspoons(10ml) white vinegar

1 1/2 teaspoons baking soda

Preheat oven to 350°F (180°C) and line 12 muffin cups with paper liners.

In a large bowl sift together flour, cocoa powder and salt. Set aside.

In another bowl, beat sugar and vegetable oil together with an electric mixer. Add eggs one at a time, mixing well after each addition. Add vanilla extract and green gel paste and mix well.

Add the dry ingredients to the sugar mixture, alternating with the buttermilk. Mix well after each addition.

In a small bowl add the vinegar to the baking soda. Stir well, there should be a small bubbling reaction. Add this into the batter and mix well.

Evenly fill muffin cups 2/3 of the way full with batter and bake for 20 minutes or until a tester inserted into the center comes out clean. Let cool completely before frosting.